If you are craving a cozy, comforting meal that feels like a warm hug on a plate, then you absolutely must try this Creamy Chicken Pot Pie Recipe. It’s a classic dish that combines tender chicken, sweet peas and carrots, and a rich, velvety sauce all tucked under a flaky, golden crust. Perfect for family dinners or impressing guests, this recipe brings together simple ingredients in a way that’s both nostalgic and irresistibly delicious. Once you taste it, the Creamy Chicken Pot Pie Recipe will no doubt become one of your go-to favorites.
Ingredients You’ll Need
The magic of this Creamy Chicken Pot Pie Recipe lies in its straightforward, easy-to-find ingredients. Each one plays a crucial role, whether it’s building that luscious creamy sauce or adding bursts of flavor and inviting color to every bite.
- 2 cups cooked chicken: Using cooked and diced chicken speeds up prep and ensures tender, flavorful pieces in every spoonful.
- 1 cup frozen peas and carrots: These add a pop of sweetness and vibrant color, making the pie as pretty as it is tasty.
- 1/2 cup onion, chopped: Onions bring depth and a subtle sweetness when sautéed in butter.
- 1/4 cup butter: Essential for a rich base and to perfectly soften the onions before the sauce thickens.
- 1/3 cup all-purpose flour: This flour helps create the thick, creamy texture that holds the filling together beautifully.
- 1/2 teaspoon salt: A pinch of salt enhances all the flavors without overpowering them.
- 1/4 teaspoon black pepper: Adds a gentle heat and balance to the creaminess.
- 1/4 teaspoon celery seed: This underrated spice introduces a subtle, savory note that elevates the pie.
- 1 3/4 cups chicken broth: The broth provides a savory liquid base that infuses every bite with homey comfort.
- 2/3 cup milk: Adds the silky creaminess that makes this pot pie so indulgent.
- 2 unbaked pie crusts: Flaky, buttery crusts give the pie its iconic golden crust and a perfect textural contrast.
How to Make Creamy Chicken Pot Pie Recipe
Step 1: Preheat and Prepare
Begin by setting your oven to 425°F (220°C). Preheating the oven is essential to get that perfect, crispy crust by the time the filling is bubbled and hot.
Step 2: Sauté the Onions
In a saucepan over medium heat, melt the butter and cook the chopped onions until they become soft and translucent. This step unlocks their natural sweetness and forms a flavorful foundation for your creamy filling.
Step 3: Make the Creamy Sauce
Sprinkle in the flour, salt, pepper, and celery seed, stirring constantly to create a roux that thickens the filling. Gradually whisk in the chicken broth and milk to prevent lumps, then simmer over medium-low heat, stirring often, until the mixture thickens into a smooth, rich sauce.
Step 4: Combine Filling Ingredients
Carefully fold in the cooked chicken and the frozen peas and carrots into the thickened sauce, making sure everything is evenly coated and beautifully creamy. Remove from heat once fully combined to prepare for assembling.
Step 5: Assemble the Pie
Place one pie crust into a 9-inch pie plate, pressing gently to fit the edges. Pour the chicken mixture into this crust, spreading evenly to fill the crust without overpacking.
Step 6: Seal and Vent the Top Crust
Lay the second pie crust over the filling, pinching and sealing the edges tightly. Use a sharp knife to cut small vents on the top to allow steam to escape during baking, which helps keep the crust from becoming soggy.
Step 7: Bake to Perfection
Pop the assembled pie into your preheated oven and bake for 30 to 35 minutes. You’ll know it’s done when the crust turns a mouthwatering golden brown. Let it rest for about 10 minutes before slicing to allow the filling to set nicely.
How to Serve Creamy Chicken Pot Pie Recipe
Garnishes
Adding a few fresh touches when serving can elevate the Creamy Chicken Pot Pie Recipe beautifully. Sprinkle chopped fresh parsley or thyme on top for a burst of color and a subtle herbal aroma that complements the rich flavors inside.
Side Dishes
This hearty pie shines on its own but pairs wonderfully with crisp green salads or buttery roasted vegetables. For a lighter balance, a simple arugula salad with lemon vinaigrette adds a refreshing contrast to the creamy filling.
Creative Ways to Present
Try making individual pot pies in ramekins or muffin tins for charming personal servings. You can also experiment with different pie crust shapes or top the pie with puff pastry cut-outs to add a playful design that will impress everyone at the table.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Chicken Pot Pie Recipe keeps beautifully in the fridge for up to three days. Cover the pie tightly with plastic wrap or foil to maintain moisture and prevent the crust from drying out.
Freezing
This pot pie freezes well either before or after baking. To freeze before baking, wrap securely in plastic and foil and bake from frozen, adding extra time to the cooking. If freezing after baking, let it cool completely, wrap well, and thaw overnight in the fridge before reheating.
Reheating
For the best texture, reheat individual slices in the oven at 350°F (175°C) until warmed through and the crust re-crisped, about 15-20 minutes. Microwaving is quicker but may lead to a softer crust.
FAQs
Can I use leftover chicken for this recipe?
Absolutely! Leftover cooked chicken works perfectly for this Creamy Chicken Pot Pie Recipe and makes the prep even faster. Just dice it and add it straight into the filling.
Is there a vegetarian version of this pot pie?
Yes, you can easily make a vegetarian pot pie by swapping the chicken with hearty vegetables like mushrooms, potatoes, or tofu, and using vegetable broth instead of chicken broth to keep things flavorful.
Can I make this pot pie gluten-free?
Definitely! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce, and choose gluten-free pie crusts to keep the dish safe and delicious for those with gluten sensitivities.
How do I prevent the crust from getting soggy?
Pre-baking the bottom crust slightly before adding the filling helps keep it crisp. Also, make sure to cut vents in the top crust so steam can escape, reducing moisture buildup inside.
Can I double this recipe for a larger crowd?
Yes, doubling the Creamy Chicken Pot Pie Recipe is a great idea for bigger gatherings. Use larger or multiple pie dishes and adjust baking time accordingly, checking for that beautiful golden crust.
Final Thoughts
There’s nothing quite like the comfort and richness of this Creamy Chicken Pot Pie Recipe to bring everyone around the table with smiles and full hearts. It’s a timeless dish that’s approachable and utterly satisfying. Do yourself a favor and give it a try soon—you might just find a new beloved classic to share with family and friends.
Print
Creamy Chicken Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Creamy Chicken Pot Pie recipe features tender cooked chicken mixed with a savory, creamy vegetable filling, all encased in a flaky, golden pie crust. A comforting classic perfect for a hearty family dinner.
Ingredients
Filling Ingredients
- 2 cups cooked chicken, diced
- 1 cup frozen peas and carrots
- 1/2 cup onion, chopped
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
Crust
- 2 unbaked pie crusts
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pot pie.
- Cook Onions: In a saucepan over medium heat, cook the chopped onions in butter until they become soft and translucent, which forms the flavor base.
- Make Sauce: Stir in the flour, salt, black pepper, and celery seed to the cooked onions. Slowly whisk in the chicken broth and milk, then simmer over medium-low heat until the mixture thickens, stirring frequently to avoid lumps.
- Add Chicken and Vegetables: Gently fold the cooked, diced chicken and frozen peas and carrots into the thickened sauce. Remove the mixture from heat once combined.
- Prepare Pie Crust: Place one unbaked pie crust into a 9-inch pie plate, ensuring it fits well along the bottom and sides.
- Assemble Pie: Pour the chicken and vegetable filling evenly over the crust. Cover with the second pie crust, sealing all edges to prevent leakage. Make small slits or cuts in the top crust to allow steam to escape during baking.
- Bake: Bake the assembled pot pie in the preheated oven for 30-35 minutes, or until the crust turns golden brown and crispy.
- Cool: Once baked, allow the pot pie to cool for about 10 minutes before serving to let the filling set slightly and prevent burns.
Notes
- For extra golden crust, you can brush the top pie crust with an egg wash before baking.
- Feel free to add other vegetables like mushrooms or corn depending on preference.
- Leftover pie can be refrigerated up to 3 days and reheated in the oven for best texture.
- Ensure the pie crust edges are well sealed to avoid filling leakage during baking.
